One of the best thing we did while visiting the coast of Turkey was to rent a scooter. It took us to some lovely remote places, brought us in contact with friendly locals, had us ending up in a mud bath and not at least it brought us to some amazing food experiences. We got to buy the most wonderful honey right off a farm. And along the roads there would be small outdoor restaurants where you could linger on kelim carpets while sipping on tea and being served some local delicacies, like this wonderful dish called Gözleme. Gözleme is something in between pizza, pancake and pastry. It could be filled with spinach and cheese as in my recipe or with meat, roasted aubergine and potatoes (choices are in fact endless). It is cooked outside on what looks like a large wok turned upside down. At home you can use a standard frying pan, just make sure to measure so the Gözleme actually fits in your pan!
500g all-purpose flour
7g dried yeast
pinch of salt
2 tbsp olive oil
250-300 ml lukrewarm water
1 tbsp olive oil
4 spring onions
300g fresh spinach, washed
handful of flat parsley, chopped
200g feta cheese, crumbled
salt and pepper
Olive oil for cooking
lemon wedges, to serve
Combine flour, salt and the dried yeast in a large bowl. Add the olive oil and 250 ml of the water. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5-10 minutes or until elastic. Add more water if the dough is too dry.
Cut the dough into 4 pieces. Place on a plate and cover with a clean tea towel. Let stand in a warm place for 30 minutes or until dough doubles in size.
Roll a piece of dough into a rectangle. Place a bit of spinach mixture over half of the rectangle. Top with chopped parsley and crumbled feta and season with salt and pepper. Fold dough over to enclose filling. Press edges together to seal, you might need to brush with a bit of water to get the edges sealed.
Preheat a frying pan on medium-high heat. Brush one side of the gozleme with oil. Cook for 2 to 3 minutes or until base is golden. Brush uncooked side with oil. Turn over and cook for 2 to 3 minutes or until golden and crisp. Remove to a serving plate. Cut gozleme into quarters. Serve while still warm with lemon wedges.